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Season all sides of the beef with a fair amount
of salt and pepper.
In a large Dutch oven or other heavy pot that has a tight cover; heat
2 tablespoons of the oil over moderately high heat. Brown the meat on
all sides, taking the time to get a nice crust on the outside. Pour
in the tomatoes and the water. Scatter the vegetables and herbs
around the pot roast, season with salt and pepper; and drizzle with
the remaining tablespoon of oil. Cover the pot and reduce the heat to
low. Braise for about 3 hours, basting every 30 minutes with the pan
juices, until the beef is fork tender.
Slice the pot roast and arrange on platter surrounded
vegetables. Serve with the pot juices.